State of Superior Cuisine: Yooper Food: Bread



	Yooper Food

Bread

Apple Bread

Take one pound of fresh, juicy apples, peel, core, and stew them to a pulp. Use a porcelain kettle, or a stone jar, placed inside a kettle of boiling water. Sift the apples, and mix with two pounds of the best flour; add half a cup of yeast, and enough water to make a fine smooth dough; put it in a pan, and let it stand in a warm place for at least twelve hours, to rise. Form into long loaves, and bake in a quick oven. --1890

Braided Raisin Bread

8 cups flour
1 ounce cake of yeast
1 pint hot milk or water
1/3 cup butter
1 egg, beaten
¼ cup raisins
½ cup sugar
½ tsp. powdered anise
1 tsp. salt

Dissolve the yeast in ½ cup of the milk made lukewarm. Set aside in a warm place. Pour the rest of the milk over butter, sugar, and salt in a mixing bowl; and, when lukewarm, add the rest of the yeast and the egg. Mix and knead well on a floured bread board, along with the rest of the ingredients, using more flour if necessary, until smooth and elastic. Return to bowl, and cover loosely; set in a warm place until doubled in size. Form into plain loaves, or divide dough into 3-4 parts; roll into long strands and, with 3 of the strands, make a braid. Place in large pan. Fold the remaining strand double, twist like a rope, and lay lengthwise down the center of bread. Brush with yolks of egg beaten, sprinkle with poppy seeds and, if desired, let it rise again until doubled. Bake in a medium (375 F) oven for one hour, or until well done and browned.

Bran Bread

4 cups white flour
4 cups bran flour
4 tsp. soda
4 cups sweet milk
1 cup molasses
2 tsp. salt
nuts, raisin, or both, as desired

Sift the soda and salt with the white flour. Add bran and mix well. Add molasses and milk. This will make 3-4 flat loaves. Place in buttered pans, and bake for one hour in a moderate (350 F) oven.

Brown Nut Bread

1½ cups graham flour
¾ cups wheat flour
1½ tsp. soda
1/3 cup molasses
1½ cups sour milk
½ tsp. salt
¼ cup broken walnuts

Mix the dry ingredients; add milk to the molasses; then combine the two mixtures. Stir well, until it forms a smooth batter, adding the walnuts last. Place in greased bread pan, and bake in a moderate (325 F) oven for one hour.

Buttermilk Bread

4 cups flour
1 tsp. soda
1½ cups buttermilk
2 tsp. cream of tartar
butter, for pan
1 egg, beaten
¼ tsp. salt
1 tbsp. sugar

Sift the dry ingredients, add the rest, and mix well. Place in a well buttered pan, and bake in a moderate (350 F) oven for 35 minutes.

Combination Bread

1¾ cups white flour
1 cup whole wheat flour
1 cup rye flour
1 cup raw rolled oats
1 cup corn meal
2 cakes (1 oz.) compressed yeast
2 cups boiling water
½ cup lukewarm water
1 tbsp. fat
1 tbsp. salt
2 tbsp. sugar

Add fat, salt, sugar, oatmeal, and corn meal to boiling water, and let stand for one hour. Add the yeast cake, dissolved in lukewarm water, then add the rye, wheat, and white flour. Beat thoroughly, knead; place in bowl, cover, and let rise. When double its size, knead, shape into loaves, and bake in a hot (375 F) oven for about 45 minutes.

2-2½ cups white sifted flour
2 cups whole wheat flour
1 cup rye or buckwheat flour
1 cup yellow corn meal
2 packages active dry yeast
1 cup milk, scalded
¾ cup boiling water
½ cup lukewarm water
1/3 cup butter
¼ cup light molasses
¾ cup seedless raisins
¼ cup brown sugar, packed
1 tbsp. salt

Combine the milk and the boiling water, then gradually stir in the corn meal. Add the butter, molasses, sugar, and salt. Stir, and cool to lukewarm. Soften the yeast in warm water, then add the yeast, the whole wheat, the rye or buckwheat flour, and the raisins. Add enough sifted flour to make a moderately stiff dough. Move dough to a moderately floured board, and knead until it is smooth and elastic. Place in a greased bowl, turning once so that both sides of the dough have a coating of grease. Cover, and let it sit in a warm place for 1-2 hours, or until it has doubled in size. Punch it down, turn it onto a lightly floured board, and shape it into loaves. Place the loaves into greased bread pans; cover, and let rise for about an hour, or until doubled in size. Bake in a hot (375 F) oven for about 40 minutes, or until the crust is a golden brown. Remove from the pan, and cool on a rack.

Corn Bread

1¼ cups flour
¾ cup corn meal
5 tsp. baking powder
1 cup sweet milk
2 tbsp. butter, melted
1 egg
4 tbsp. sugar
½ tsp. salt

Mix the dry ingredients by sifting them together. Add the milk, a well-beaten egg, and the melted butter. Beat well, and bake in a shallow pan in a hot (375 F) oven for 20 minutes.

1 cup flour
2 cups corn meal
1¼ tsp. soda
1 egg
2 cups sour milk
½ cup sour cream
¼ cup sugar
½ tsp. salt

Mix the dry ingredients. Add a lightly-beaten egg, the sour cream and the milk. Beat well, and bake in shallow pans, in a hot (375 F) oven for about a half an hour.

Graham Bread, Soft

3 cups graham flour
1 cup wheat flour
¾ of (1 oz.) yeast cake
1½ cups warm water
½ cup molasses
2 tbsp. butter
1 tsp. salt
¼ cup sugar

Dissolve the yeast with a little of the lukewarm water. Mix in the flours, salt, molasses, sugar, butter, and the rest of the water, in that order, and add more flour, if necessary in order to form a soft dough. Cover the bowl, and set in a warm place. When light, beat it, and pour it into bread pans, filling them each half full. When light, bake in a moderate (350 F) oven.

Grape Nut Bread

4 cups flour
1 tsp. baking powder
1 tsp. soda
2 cups sour milk
2 tbsp. shortening
1 cup Grape Nuts
½ cup sugar
1 tsp. salt

First, soak the grape nut cereal in sour milk for 20 minutes. Then mix all of the ingredients, and let stand for 30 minutes. Bake in a moderate oven for 1 hour. --1937

Johnny Cake

One quart of sifted corn meal, three tablespoonfuls of hop yeast, and enough water to make a batter. Let it rise two hours, and then add one tablespoonful of shortening, one-fourth tablespoonful of soda; mix well, and bake in a thin cake in a quick oven. --1890

Norwegian Rye Bread

1 cup graham flour
3 cups rye flour
1 cake (1 oz.) yeast
hot water, as needed
¼ cup brown sugar
1 tbsp. salt

Mix the dry ingredients, with the exception of the yeast. Pour, and heat as much hot water as the flour will take up, making stiff batter. Cover, and let stand until lukewarm. Add dissolved yeast, 1 cup water, and wheat flour to the batter, and work it into the batter. Let stand until it doubles in size. Shape into loaves, when light, and bake in a hot (375 F) oven for 1¼ hours.

Oatmeal Bread

4½ to 5 cps wheat flour
1½ cups rolled oats (or ground oatmeal)
1 (1 oz.) cake yeast
¼ cup cup lukewarm water
2 cups boiling water
2 tsp. salt
¼ cup sugar

Pour the boiling water over the oats, salt, and sugar; stir, and let stand until lukewarm. Add the yeast, dissolved in ¼ cup lukewarm water, and then gradually the flour, kneading it to a smooth dough. Let it rise until it doubles in size, toss on a floured board; shape into two loaves, and turn into two greased bread pans. Let it rise again until it doubles in size, then bake in a hot (375 F) oven for 45 minutes to one hour.

Pumpernickel Bread

4 cups rye meal
2 cups wheat flour
1 (1 oz.) cake yeast
1 cup riced potatoes, solidly packed
1 pint hot potato water
1 tbsp. salt
1 tsp. caraway seed

Pour the potato water in a mixing bowl. When lukewarm, add yeast dissolved in ¼-cup of the lukewarm liquid. Stir in the rest of the ingredients, knead until smooth and elastic. Let rise in a warm place until doubled. Form into small loaves, place in pans; cover and let rise again. When double its bulk, bake in a hot (375 F) oven for an hour or longer. Brush the top with water.

3-3½ cups sifted flour
3 cups rye flour
1½ cups whole wheat flour
½ cup corn meal
3 package active dry yeast
1½ cups warm water
1¼ cups warm milk
½ cup light molasses
3 tbsp. butter
1-2 tbsp. caraway seeds
2 tbsp. sugar
1 tbsp. salt

Soften the yeast in warm water. Combine the milk, molasses, butter, sugar, caraway seeds, and salt; stir in the softened yeast, the rye flour, and the whole wheat flour, adding enough sifted flour to make a moderately stiff dough. Turn onto a lightly floured board, and knead until the dough is smooth and elastic. Place in a greased bowl, turning it once to coat the top with grease. Cover, and let it sit in a warm place for 1-2 hours, or until it has doubled in size. Punch it down, and turn it onto a lightly floured board. Shape into 2 loaves, placing each loaf on a greased baking sheet that has been sprinkled lightly with corn meal. Cover, and let it rise again until it has doubled in size, which should be an hour or more. Make several slashes in the top of the loaves with a very sharp knife. Bake in a hot (375 F) oven for 30-40 minutes, or until the crust is a golden brown. Remove from pans, and cool on a wire rack.


	Rye Bread 4 cups rye flour 2 cups wheat flour 1 (1 oz.) cake yeast 1 cup riced potatoes, solidly packed 1 pint hot potato water 1 tbsp. salt 1 tsp. caraway seed Pour the potato water in a mixing bowl. When lukewarm, add yeast dissolved in ¼-cup of the lukewarm liquid. Stir in the rest of the ingredients, knead until smooth and elastic. Let rise in a warm place until doubled. Form into loaves, place in pans; cover and let rise again. When double its bulk, bake in a hot (375 F) oven for an hour or longer. Brush the top with water. 6 cups rye flour 2 cups wheat flour ¾ cup corn meal 1 (1 oz.) cake yeast 2 cups potatoes, mashed 1½ cups cold water 1½ cups boiling water ¼ cup lukewarm water 2 tbsp. fat 1½ tbsp. salt 1 tbsp. sugar 1 tbsp. caraway seed Stir the cold water into the corn meal until smooth. Place over the fire, add the boiling water, and let cook, stirring constantly, for about 2 minutes, until it turns into a mush. Add the salt, sugar, and fat; let stand until lukewarm. Add the potatoes, and the yeast, dissolved in the lukewarm water, and then the rye and wheat flour. Mix, and knead to a smooth, stiff dough, using a board that has been floured with wheat or corn flour. Cover, set aside in a warm place until it has doubled its size. Shape into 3-4 loaves, and place in greased pans. Let rise to the top of the pans, then bake for an hour or longer in a hot (375 F) oven. Sabbath Twists 8 cups flour ½ ounce compressed yeast 2 cups hot water ½ cup lukewarm water 2 tbsp. vegetable oil 2 eggs 1 tbsp. sugar 1 tbsp. salt ¼ cup poppy seeds Pour hot water over the salt, sugar, and fat, in a mixing bowl. Add the yeast to the ½ cup lukewarm water, and dissolve. Add the yeasted water to the mixture in the bowl. Beat the eggs, then add to the bowl, and the flour, gradually. Mix and stir, then knead until smooth and elastic. Cover, set aside in a warm place to double its bulk. Turn half the dough on a floured board, cut into 4 equal parts, and roll each 1½-inches thick, twisting 3 of them into a braid; fasten the ends well, and place in floured bread pan. Cut the remaining ¼ into 3 parts, roll each part ½-inch thick, braid, and lay on top of the braid in the pan. Brush with beaten yolk of an egg, and sprinkle with poppy seed. Repeat for the second Sabbath Twist. Bake in a hot (450 F) oven for 15 minutes, then at 350 F for 45 minutes. Sourdough Starter 2 cups sifted flour 1 package active dry yeast 2 cups warm water 1 tbsp. sugar Soften yeast in warm water, using a large glass or ceramic bowl. Stir in the flour and sugar, beating until smooth. Let it stand in a warm (85 F) place for about 36 hours, stirring occasionally. Stir well just before using. Pour out the amount of starter needed, and replenish the remaining starter by adding 1 cup each of flour and warm water, beating well. Let stand in a warm place until bubbly. Place in covered jar, and refrigerate for future use. Sourdough Bread 6½-7 cups sifted flour ½ cup corn meal 1 cup sourdough starter ½ tsp. baking soda 2 cups & 1 tbsp. warm water 2 tbsp. shortening, melted 2 tbsp. sugar 1 tbsp. salt Combine the sourdough starter with 2 cups warm water; mix in the sugar, salt, and 2 cups flour, beating well. Cover loosely, and let it stand in a warm (85 F) place for 18-24 hours. Stir sponge down, and add shortening, soda dissolved in 1 tbsp. warm water, and enough flour to make a stiff dough. Turn it onto a lightly floured board, and knead the dough until it becomes smooth and elastic. Place in a greased bowl, turning it over once to grease the top of the dough. Cover, and let it rise in a warm place for 1-2 hours, until it has doubled in size. Punch it down, and turn it onto a lightly floured board. Shape it into 2 loaves, about 14-inches long, placing each loaf on a greased baking sheet sprinkled with corn meal. Make 3 slashes on the top of each loaf, using a sharp knife. Cover, and let it rise again, to twice its size, in a warm place. Bake in a hot (375 F) oven for 45 minutes to an hour, or until done. Swedish Bread 2½ cups rye flour 3 cups sifted flour 2 packages active dry yeast 1½ cups warm water ¼ cup light molasses ¼ cup shortening 1 tbsp. butter, melted 1½ tbsp. orange peel, grated 1 tbsp. caraway seeds 1 tsp. anise seeds 1/3 cup brown sugar, packed 1 tbsp. salt Mix the brown sugar, molasses, and shortening in a saucepan with 1 cup warm water; heat until the sugar dissolves, and the shortening melts, stirring constantly. Add the orange peel, caraway seeds, anise seeds, and salt. Cool to lukewarm. Dissolve the yeast in the remaining ½-cup warm water, and add it to the rest. Stir in the rye flour and enough of the sifted flour to make a soft dough. Turn the dough onto a lightly floured board, and knead it until it is smooth and elastic. Put it into a greased bowl, turning it once to apply grease to the top. Cover, and let the dough rise in a warm (85 F) place until it has doubled in size, which should be 1-2 hours. Punch it down, then turn it onto a lightly floured board. Split the dough into two halves, kneading each half, and shaping them into 2 round loaves. Place the loaves in 2 greased pans, or in opposite corners of a greased baking sheet, and let it rise again until it has doubled in size. Bake in a hot (375 F) oven for 30-40 minutes, or until done. Remove from the oven, and brush the tops and sides with melted butter. Place on rack, and let cool. White Bread 6½-7 cups sifted flour 2 packages active dry yeast 1¾ cups milk, scalded 1 cup warm water ¼ cup shortening 1 tbsp. sugar 1 tbsp. salt Combine the milk, shortening, sugar, and salt; let cool to lukewarm. Soften the yeast in warm water and add to the mixture. Stir in 3 cups of flour, and beat thoroughly; then add the remaining flour, ½-cup at a time, to make a stiff dough. Turn onto a lightly floured board, and knead the dough until it is smooth and elastic. Place in a greased bowl, turning it once to coat the surfaces. Cover, and let rise in a warm place for 1-2 hours, or until it has doubled in size. Punch it down, and turn it onto a lightly floured board, shaping it into 2 loaves. Place loaves into greased bread pans, filling the pans about halfway, and let it rise again, while covered, until it doubles in size. Bake on the lower rack of a hot (400 F) oven for 30-40 minutes, or until the bread is well browned. Remove the pans from the oven, and brush the tops lightly with melted butter. Let cool on racks. White Bread, Sponge Method (Dry Yeast) Sponge 2 cups flour ½ dry yeast cake 1 cup lukewarm water, or potato water Break yeast, and let soak 20 minutes in lukewarm water. Stir in the flour, and beat to a thick, smooth batter. Cover, and let rise overnight at room temperature (70-82 F), until light and doubled. Stiff Dough 2 cups flour 1 cup lukewarm milk 2 tbsp. fat 2 tbsp. sugar 1 tbsp. salt In the morning, scald the milk, add salt, sugar, and fat; and, when lukewarm, beat this gradually into the sponge. Stir in the remaining flour and knead to a medium stiff dough, smooth and elastic. Cover, and let rise until doubled. If convenient, knead down and let rise again. Shape into 2 loaves, place into greased pans, cover, and let rise until doubled. Preheat oven to 450 F. Bake in hot oven (450 F) for the first 15 minutes, then at 350 F for 45 minutes to 1 hour. Remove bread from pan, and place across the edges of the pan until thoroughly cool. White Bread, Straight Dough Method (Compressed Yeast) 6-6½ cups flour ½ ounce yeast in ¼ cup water 2 cups scalded milk, or boiling water 2 tbsp. butter, or fat 2 tsp. salt 2 tbsp. sugar Stiff Dough - Put salt, sugar, and butter in large mixing bowl. Pour on the hot milk or water and, when lukewarm, add yeast dissolved in lukewarm water. Add ½ the flour, mix, and beat to a smooth batter. Add the remaining flour gradually. When the batter is too stiff to beat, toss it on a floured board, fold the edges of dough toward the center, press down and away with the palm of the hand, turning the dough around and around until it no longer sticks to your hand or to the board, is smooth and elastic, full of blisters and, when pressed with finger, springs back. Let Rise - Put kneaded dough into lightly greased bowl, cover, and set in a warm place at kitchen temperature (70-82 F), free from drafts. Let rise until doubled in size. Knead Down - Dough may be cut down in bowl to original bulk or kneaded lightly without adding more flour and returned to bowl. Cover, let rise again for one hour, or until doubled in size. Shape Loaves - Handle dough lightly. Cut in two equal parts. Shape into loaves half the depth of the pan and slightly longer, place in greased pans, cover with cloth, and let it rise again until doubled. Bake - Preheat oven to 450 F. Bake 45 minutes to one hour in a hot oven (450 F) for the first 15 minutes, then at 350 F. When done, it shrinks from the pan. Remove the bread from the pan, and place it across the edges of the pan until thoroughly cool. White Nut Bread 2½ cups flour 4 tsp. baking powder 1 egg 1 cup milk ½ cup nut meats, broken ½ cup sugar ½ tsp. salt Mix the dry ingredients; add the egg to the milk; and combine the two mixtures. Place in greased bread tin, and let stand for 20 minutes. Place in moderate (350 F) oven, and bake for one half hour, or until well done. Whole Wheat Bread 4 cups whole wheat flour 2 cups wheat flour ½ oz. yeast cake 1 cup fresh milk 1 cup boiling water 2 tbsp. warm water 2 tbsp. salt 2 tbsp. sugar Select whole wheat flour, free from outside bran. Pour half the boiling water into the fresh milk. When lukewarm, add yeast, dissolved in 2 tablespoons warm water, as well as the salt and the sugar. Mix, and stir in sufficient whole wheat flour to make a batter that will drop from a spoon; and beat well. Cover, and let stand in a warm place for 3 hours, or until quite light; then stir in sufficient flour to a firm dough, knead lightly for 10 minutes, making a softer loaf than for white bread. Mold 2 loaves, place in greased pans, cover, and let stand in a warm place until the loaves have doubled their size, which should be about an hour. Bake in a hot (375 F) oven for one hour.



		Visit our Sister Site: Pasties, Plain & Simple